OUR STORY

The story of Heidi Farm begins in 1975, when Swiss cheesemaker Frank Marchand arrived in Tasmania to work for the Lactos Cheese Co. in Burnie. Alongside fellow Swiss Ueli Berger, Frank helped develop a modern Swiss-style cheese, now known as St Claire.

Driven by his passion for traditional alpine cheesemaking, Frank soon set out on his own. In the small town of Exton, Northern Tasmania, he founded Heidi Farm — a dairy and farm shop dedicated to crafting cheese the Swiss way: with patience, skill, and authenticity. Word of Heidi’s quality quickly spread, and before long, the cheeses were in high demand across Australia.

Frank retired in 2002, but his legacy lives on. Today, Heidi Farm continues to craft Gruyere, Tilsit and Raclette using long-established methods, honouring both Swiss tradition and Tasmanian craftsmanship. While the classic 35 kg wheels of Gruyere have given way to smaller formats, the award-winning flavour, texture and dedication to quality remain unchanged. From Tasmania’s heart, Heidi Farm continues to share a true taste of the Alps with the world.